potato cheese quesadilla

Potato & Cheese Quesadilla

Prep time:
5 min
| Serves:
4

Recipe From: www.sobeys.com
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Ingredients
  • Olive oil: 2 tsp (10 mL)
  • Baby spinach: 4 cups (1 L)
  • Mashed potatoes: 4 cups (1 mL)
  • Fajita kit: 1 kit
  • Cheddar & Part skim mozzarella shredded cheeses: 1 cup (250 mL)
  • Green onions: 1, thinly sliced
  • Jalapeno pepper: 1/2, thinly sliced
  • Cilantro leaves: 1/4 cup (60 mL)
  • Light sour cream: 1/2 cup (125 mL)
Utensils
  • Plate
  • Large saucepan 
  • Parchment paper-lined baking sheet. 
  • Measuring spoons
  • Knife
  • Large non-stick skillet 
     
Directions
  1. Preheat oven to 350°F (180°C). In large non-stick skillet, heat 1 tsp (5 mL) olive oil over medium heat. Add spinach and cook, turning often, until wilted, about 2 min. Transfer spinach to a plate and drain off any liquid. Set aside.
  2. Reduce heat to low, add mashed potatoes and 2 tsp (10 mL) spice mix from fajita kit to skillet and cook, stirring often, until warmed through, about 5 min. Remove from heat and stir in spinach.
  3. Place 4 tortillas from fajita kit on a baking sheet and divide potato mixture evenly overtop, spreading to edges, then top each with 1/4 cup of cheese and another tortilla. Brush tops with remaining oil. Bake until cheese is melted and tortillas are golden brown, about 15 min. To serve, evenly divide green onion, jalapenos, cilantro, sour cream and 1/4 cup (60 mL) salsa from fajita kit overtop.
     
Nutrition Facts

Calories: 280 |

Protein: 15 g |

Fat: 10 g |

Carbohydrate: 32 g |

Fibre: 4 g |

Sodium: 760 mg |

Saturated Fat: 4.5 g

Cholesterol: 25 mg

Total Cook Time: 30 min

 

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Recipe generously provided by Sobeys. For more recipes and healthy meal ideas, visit http://sobeys.ca.